Melt butter and oil in a large frying pan, add the onions chopped up fine, and wait for the onion, on a low flame, to almost melt without colouring. Add now the mincemeat, a pinch of salt and pepper, and let it colour, turning it every now and then, until the gravy begins to dry. Then add the wine in successive stages - and when the wine is finished continue with the coffee. Finally, add the dried mint and marjoram. stir to amalgamate all the ingredients. Serve this ragout with the pasta "al dente", that is to say, not "mushy". Serves 6 people.

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Spaghetti al Caffe

500 g of lean beef mincemeat

4 medium onions chopped up fine

1 clove of garlic chopped up fine

200 g of peeled tomatoes

100 g of tomato sauce

3/4 cup of strong coffee

250 g of chopped "champignon" mushrooms

2 spoonfuls of olive oil

1 pinch of sugar

salt, pepper, oregano

250 g of spaghetti

grated Parmesan cheese

Brown the onions and garlic in olive oil, add the mincemeat and let it colour. Then add the chopped peeled tomatoes and champignons, the tomato sauce and the coffee. Let it simmer for 30 minutes, adding some water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted boiling water for 7 minutes. Finally pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese. Serves 4 people.

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Coffee pork chops

6 pork chops

3 spoonfuls of olive oil

2 mashed cloves of garlic

2 spoonfuls of minced parsley

150 ml of red wine

150 ml of strong black coffee

3 spoonfuls of honey

salt and black pepper, freshly-ground

juice and grated pulp of a lemon or lime

Put the chops inside a large, but low stewpan. Mix the remaining ingredients and drop them all on to the chops. Let it marinate for one night, stirring every now and then. Remove the chops from the stewpan, put them under the grill and turn them over until uniformly browned. Put them again into the stewpan, and bake in the oven (180C) for 30 minutes. Remove the chops, and skim the fat off the gravy. Serve with rice. Serves 6 people.

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Coffee Rub

3 tsp coffee grounds

1/2 tsp garlic powder

1/4 tsp paprika

1/8 tsp cayenne

1 tsp black pepper

1/2 tsp parsley flakes

Mix all ingredients & use as a rub for beef.

Let meat stand after the rub has been applied for at lease 1 hour before cooking.

Grind spices & seeds with a mortal & pestle or electric grinder. Combine with the rest of the ingredients- whisk.

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Coffee Chili

1 cup dried beans (red or black)

1 tbs vegetable oil

3 cloves garlic, minced

1tbs chili powder

1 tsp thyme

1 tsp pepper

1 tsp oregano

1 cup beef broth

1 cup stronge coffee

1/2 cup chopped onions

2 lb sirlon steak, 1/2 inch cubes

1 can (14oz) crushed tomatoes

Sour cream, grated cheese for garnish

Cover the beans in 3/4 cup of coffee and let soak overnight. Next day, saute the onions and garlic in oil until soft. Then brown the sirloin cubes. Add last 1/4 cup of coffee along with spices & tomatoes. Bring to a boil while stirring, then reduce heat & simmer for 10 minutes. Add the broth and beans, and continue to simmer for about an hour. Serve topped with a dollop of sour cream and a sprinkling of grated cheese.

Serves 4 to 6

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COFFEE PORK CHOP

6 pork chops

3 TBS olive oil

2 mashed cloves of garlic

2 tsp minced parsley

2/3 cup (150 ml) of red wine

2/3 cup (150 ml) of strong black coffee

3 tsp honey

Salt & black pepper, freshly-ground

Juice & grated pulp of a lemon or lime

Put chops inside a large, low stewpan.

Mix remaining ingredients and drop all onto chops.

Let marinate overnight stirring every now & then.

Remove chops from the stewpan.

Grill until uniformly browned.

Put them again into stewpan, and bake in the oven 360ºF (180ºC) for 30 minutes.